Green Goddess Avocado Toast with Soft-Boiled Eggs

Green Goddess takes its name from a vivid herb sauce born at a San Francisco hotel in the 1920s. Here it meets creamy avocado on crisp sourdough, finished with soft-boiled eggs and a touch of heat.

Serves 2 · 12 min prep · 10 min cook

Estimate for one serving

• 510 cal
• 17g protein
• 38g carbs
• 34g fat
• 8g fiber

Every recipe here is free to read.

Ingredients

• 4 slices thick-sliced sourdough bread
• 2 medium ripe avocados
• 1/4 cup packed fresh basil leaves
• 1/4 cup packed fresh parsley leaves
• 2 tbsp chopped fresh chives
• 1 small garlic clove
• 2 tbsp lemon juice
• 2 tbsp, plus more for drizzling extra-virgin olive oil
• 3/4 tsp, divided kosher salt
• 4 large eggs
• 1/2 tsp red pepper flakes
• for finishing flaky sea salt
• for garnish microgreens or extra herbs

Instructions

1. 1Bring a medium saucepan of water to a rolling boil over high heat. Gently lower in the eggs with a slotted spoon and boil exactly 6 1/2 minutes for jammy soft-boiled yolks. Immediately transfer the eggs to an ice bath and chill 3 minutes so the shells peel cleanly.
2. 2While the eggs cook, toast the sourdough slices in a toaster or under a broiler until deep golden and crisp on the outside but still tender inside.
3. 3In a small food processor or blender combine the basil, parsley, chives, garlic, lemon juice, olive oil, and kosher salt. Pulse until you have a vibrant green, slightly chunky herb sauce; scrape down the sides as needed.
4. 4Halve and pit the avocados. Scoop the flesh into a bowl, add the remaining kosher salt, and mash with a fork until mostly smooth but still a little textured. Fold in half of the green goddess herb sauce so the avocado turns a bright speckled green.
5. 5Spread the herbed avocado thickly and evenly over each slice of toast, reaching all the way to the crusts. Drizzle any remaining green goddess sauce over the top.
6. 6Peel the soft-boiled eggs carefully under cool running water. Halve each egg lengthwise so the jammy yolk is visible.
7. 7Nestle two egg halves on each toast. Finish with red pepper flakes, a drizzle of olive oil, flaky sea salt, and a scatter of microgreens or extra snipped herbs.
8. 8Serve at once while the toast is still warm and the yolks are soft enough to spill onto the avocado when cut. Pair with coffee for a 15-minute elevated weekday breakfast.